- Petit Chablis
- Chablis 1er Cru‘Montee de Tonnerre’
- Chablis 1er Cru Montmains’
- Chablis 1er Cru ‘Mont de Milieu’
- Chablis 1er Cru ‘Vaugiraut’
- Chablis 1er Cru ‘Vaillons’
Domaine William Nahan
Situated in a converted mill house at the foot of the Grand Cru vineyards and a few steps from the center of Chablis, the Domaine du Chardonnay is a joint effort of three Chablis winemakers.In 1987, Etienne Boileau, Christian Simon and William Nahan pooled their vineyards and talents to create a domain of over 90 acres. We are the first to present these wines under the William Nahan label in the US. The Domaine du Chardonnay uses different labels for different markets, but the wine is all of the same provenance. This hugely successful and incredibly consistent production is a model of how small-production winemakers can work together to produce world class wine.
While the original idea was a master stroke of organization, the implementation was slow at first. 1993 saw the start of a drive to make the Domaine du Chardonnay autonomous. A new winery with pneumatic presses was the first order of business, and from this point on the whole of the domain’s production was vinified under one roof.
And from 1998, the domain has done its own bottling as well. The modern winery allows for minimal handling and pumping of the wine. It is also equipped with a filtration pallet, a bottle rinser and a holding platform that guarantees impeccable bottling and corkage.
Petit Chablis comes generally from the top parts of the slope, usually on Portlandian clay and limestone. Chablis is usually situated a bit further down the hill on streak of the famous kimmeridgian clay and limestone sub-soils.
Vinification for both Petit Chablis and Chablis are similar. Alcoholic fermentation of the uncrushed grapes takes place in stainless steel tanks under temperature control and with selected yeasts. Malolactic fermentation is controlled by temperature as to be most efficient. Maturation takes place in the stainless tanks, with cold treatment to precipitate tartaric acid.
The Chablis 1er Cru ‘Montmains’ ‘Vaillons’ and ‘Vaugiraut’ are all ‘left bank’ vineyards with south-south east, south east and south west facing slopes respectively, and all on Kimmeridgian clay. The goal is to keep the freshness of the fruit, accentuate the floral notes and to bring out the minerality of the sub-soils. Crushed grapes are fermented in stainless steel tanks under temperature control and with selected yeasts. Malolactic fermentation is controlled by temperature as to be most efficient. Maturation takes place in the stainless tanks, with cold treatment to precipitate tartaric acid.
Chablis 1er Cru ‘Mont de Milieu’ and ‘Monte de Tonnerre’ are both ‘right bank’ south-facing vineyards, also on Kimmeridgian clay. These vineyards, like the Grand Cru vines, tend to get a bit more sun in the year, and hence can be riper and richer at harvest. For this reason, some of the grapes (usually 20%) are fermented in oak barrels (used for 4 years). The rest is fermented as are the other wines of the domain, in stainless tanks. Aging as well takes place in the same recipients, 20% oak, 80% vat. Malolactic fermentation is controlled by temperature as to be most efficient. Maturation takes place in the stainless tanks, with cold treatment to precipitate tartaric acid.